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Leek and Potato Soup (Tabasco)

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Dairy *tabasco, Vegetables, Soup 6 Servings

INGREDIENTS

1/4 c Butter or margarine
2 lg Leeks; chopped
4 Potatoes; peeled and diced
4 c Chicken broth
1 tb TABASCO; (R) Jalapeno Sauce
1/4 ts Salt
Sour cream or yogurt
Snipped chives; for garnish

INSTRUCTIONS

In 3-quart saucepan over medium heat, melt butter or margarine; add leeks.
Cook about 5 minutes until tender-crisp. Add potatoes; cook 5 minutes
longer, stirring constantly. Add chicken broth, TABASCO(R) Jalapeno Sauce
and salt; over high heat, heat to boiling. Reduce heat to low; cover and
simmer 15 minutes or until potatoes are tender.
In food processor or blender, puree soup in batches. To serve, garnish each
serving with dollop of sour cream or yogurt and top with chives.
Makes 6 servings.
TABASCO(R) of McIlhenny Co., Avery Island, LA 70513
>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman
Recipe by: http://www.tabasco.com/
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 20,
1998

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